Place the flour, cumin, baking powder, sliced spring onions and frozen sweetcorn into a bowl.

Make a small well in the middle and crack in the egg. With a gentle localised stirring action, begin drawing in the flour and other ingredients to a thick paste in the centre.

When it begins to get too thick, gradually add splashes of milk (or you can use water but milk results in a softer taste and feel). Keep stirring in glugs of milk until you have reached a thick yoghurt like consistency (about 90-100ml liquid).

Heat a little oil (ideally coconut or rapeseed) in a non-stick frying pan and dollop in tablespoons of your batter.

Leave for a few minutes until you begin to see little bubbles appearing on the top and them flip. They should be a lovely warm golden colour.

Wait a few more minutes to make sure the fritter is cooked all the way through and serve as they are.

Notes

I often use these for grown up entertaining too as they are delicious as a side with a tagine.

Recipe by Cooking Them Healthy at http://www.cookingthemhealthy.com/sweetcorn-fritters/